Octopus at 80°C
(reconstructed / classic proportions) — The source page contains only a photo; a faithful classic sous vide method is given below.
🍳 Cook: 5 min
Ingredients
| — | octopus |
| — | olive oil |
| — | garlic |
| — | bay leaf |
| — | lemon |
| — | salt |
Instructions
(reconstructed / classic proportions)
- Clean the octopus and place it in a vacuum bag with a little olive oil, a clove of garlic, a bay leaf, and a strip of lemon peel; pull vacuum.
- Cook in the sous vide bath at 80°C / 176°F for about 5 hours, until fully tender.
- Remove from the bag and pat dry.
- Finish by searing the tentacles hot on a grill or in a pan until charred at the edges.
- Dress with olive oil, lemon juice, and a sprinkle of salt; serve warm.